Cook noodles until al dente, drain, and set aside. Preheat oven to 180ºC . Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer. Reserving half cup Mozarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 33 cm baking pan. Top with reserved mozarella and more Parmesan cheese, if desired. Bake for half hour. Let sit for 5 to 10 minutes before serving. Complementary protein: milk products and grain